OTHER LANGUAGES: German
Here’s my recipe for Stuffed Veal Breast. This roast veal is a popular Sunday meal in Bavaria. We fill the veal breast in Bavaria with a bread dumpling mass. The good thing about it is that the side dish is prepared at the same time as the meat.
The stuffed veal breast needs some preparation – let the butcher or butcher “deliver” the veal breast with the bag cut in!
Then go to the kitchen, look at the step by step photos and conjure up a fine dish for your loved ones… I wish you good luck!
1. Prepare Roast Veal
This is what the stuffed veal breast can look like at the end… until then there is still a little bit to do… The delicious roast is prepared and prepared with devotion!
2. Roast Veal in the Oven
The roast veal is best prepared in the oven. A temperature range of 165-175° C and a good 2 hours cooking time have proved their worth. After about 45 minutes cooking time I always put some finely chopped root vegetables, onions, garlic and herbs like rosemary and thyme to fry. Let the vegetables cook for about 45 minutes, browning nicely, then pour on white wine and veal stock. At best use home-cooked veal stock or a glass of veal stock. The result is a nice sauce for roasting veal, which you can boil down in a pot at the end of the cooking time.
3. The new Insider Tip for Roast Veal
The most important point is to let the roast veal rest in the oven for a good 25 minutes. The roast veal needs time to develop its flavour. Switch off the oven at the end of the cooking time, leave the roast in the oven… Then you still have enough time to set the table and prepare the sauce…
3.1 Veal Roast Sauce Variation for the Christmas Eve
Bring the veal gravy to the boil with some cold butter, a grated potato and a small piece of dark chocolate (a little, a little) and then mix. The chocolate gives the sauce a pleasant and powerful taste.
3.2 Christmas Veal Sauce
Bind the veal roast sauce at Christmas with grated potatoes as well: Bring the sauce to the boil, add the grated potato, bring to the boil again – the sauce binds. Just before serving, mix the bound sauce with cold butter and a mini piece of dark chocolate as well as some gingerbread or small crumbed Spekulatius. This is the way to add Christmassy aromas to the sauce. If you want to go one step further, add a little finely grated orange peel and a little ice-cold nut butter.
This is new – taste your veal roast sauce like a star chef!
4. Recipe Veal Roast – Stuffed Veal Breast and Side Sides Tips
Below you will find my recipe for roast veal as stuffed veal breast. As a side dish I recommend a simple green salad with a vinegar oil marinade or a cabbage salad.
You can easily adapt the filling to the season: Add the chanterelles or porcini mushrooms to the bread roll filling.
OTHER LANGUAGES: German